Cheese and Beer Fondue

If you like cheese, this dish is what you wanted to try. Converts cream cheese spread into something spectacular, mixing it with beer and broccoli and serving it warm with bread cubes. Hands!

Ingredients

• 1 loaf (1 pound) French bread
• 1 package (16 oz) with a bar spreadable processed cheese, cubed
• 1 bag (12 oz) frozen chopped broccoli Green Giant ® Valley Fresh Steamers ®, cooked and drained
• 1/4 cup of regular beer nonalcoholic
• 1 jar (2 oz) of peppers, diced, drained
• 1 teaspoon ground mustard

Preparation

1. Preheat oven to 350 ° F. Cut the bread into 1 inch cubes. Place the pieces of bread in a baking dish with sides, 15 1/2x10 1/2 inches. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer it to a bowl or a basket.
Two. Meanwhile, melt the cheese in a pot or pan 2 quart, over medium heat, stirring occasionally. Add broccoli, beer, peppers and mustard. Cook, stirring from time to time, until hot. Pour the cheese mixture into a fondue pot ceramic ce, heated to a simmer or a slow cooker a quarter and a half, at low temperature.
Three. To serve, carve the pieces of toasted bread with fondue forks or wooden skewers and dip it in the cheese mixture. The cheese mixture is kept in the slow cooker on low, up to 2 hours.

Servings: 16

Prep Time: 25 min
Cooking time: 10 min

Ready in: 35 min